Physical properties of cookies enriched with nettle (Urtica dioica L.) seeds: Color, textural and sensory evaluation | Physical properties of cookies enriched with nettle (Urtica dioica L.) seeds
2024
Mitrović, Jelena | Nikolić, Nada | Karabegović, Ivana | Šimurina, Olivera | Filipčev, Bojana | Danilović, Bojana
The assessment of color, texture, and sensory characteristics of cookies is essential as these factors significantly influence consumer acceptance and overall product appeal. Moreover, such evaluations provide invaluable insights into the synergies between ingredients and the potential market viability of the product. This research aims to investigate the impact of nettle seeds and nettle seed extract on the color, texture, and sensory attributes of wheat flour-based products, comparing these outcomes to a control (products without nettle seeds). Product color was evaluated using a MINOLTA Chroma Meter CR-00, while textural properties such as firmness and brittleness were measured using a TA-XTplus Texture Analyzer equipped with a 3-Point Bending Rig. Additionally, sensory evaluations were conducted 24 hours post-baking by a panel of seven experienced evaluators using a standardized scoring method. Color analysis revealed that products enriched with nettle seeds exhibited darker shades, whereas those with nettle seed extract showed enhanced red tones compared to the control. Instrumental texture analysis indicated that nettle seed products had softer textures, as evidenced by significantly lower values of firmness and brittleness, which in stark contrast to the firmer textures observed in products with nettle seed extract and the control. These findings were further corroborated by sensory evaluations, where panelists expressed a preference for the appearance, texture, smell, and taste of products containing nettle seeds. Overall, this research emphasizes the significant potential of nettle seeds as a functional ingredient, enhancing both the sensory appeal and overall quality of food products.
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